Middle Eastern Baked Chicken Thighs & Rice

with Chickpeas & Yogurt

50 MIN

-$0.05/serving 2 Servings

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with Chicken Breasts

From the Test Kitchen

In this warming dish, you’ll quickly brown shawarma-spiced chicken thighs in a pan, then bake them on top of rice and chickpeas. Raisins and pickled peppers add pops of welcome sweetness to every flavorful bite—all cooled by dollops of Greek yogurt.
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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
2 cloves Garlic
1 Yellow Or Red Onion
½ cup Long Grain White Rice
1 15.5-Oz Can Chickpeas
2 Tbsps Tomato Paste
½ oz Sweety Drop Peppers
1½ Tbsps Golden Raisins
½ cup Plain Nonfat Greek Yogurt
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve, peel, and small dice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the chickpeas. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly.

2 Brown the chicken

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and up to half the spice blend. In a medium, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 2 to 3 minutes per side, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

3 Cook the onion & garlic

Add the diced onion and chopped garlic to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly softened. Add the tomato paste and remaining spice blend; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.

4 Add the rice & assemble the casserole

To the pan, add the rice, raisins, drained chickpeas, and 1 3/4 cups of water (carefully, as the liquid may splatter); season with salt and pepper. Stir to thoroughly combine. Heat to boiling on high. Once boiling, turn off the heat. Carefully transfer to a baking dish and spread into an even layer. Carefully top with the browned chicken. Tightly cover the baking dish with foil to completely seal.

5 Bake the casserole & serve your dish

Bake the casserole 25 to 27 minutes, or until the rice is tender and the chicken is cooked through.* Meanwhile, season the yogurt with salt and pepper. Remove the casserole from the oven. Let stand at least 2 minutes before removing the foil and serving. Serve the baked casserole garnished with the peppers and a drizzle of olive oil. Serve the seasoned yogurt on the side. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.